Zucchini Vichyssoise

Vichyssoise: A leek and potato soup thickened with fresh cream and severed cold, garnished with chopped chives.  (From Laroussse Gastronnomique)

Tonight’s recipe is from Ina’s Paris cookbook.  Since it’s cold outside, I thought hot soup would be a nice warm your heart, feel good dinner.  I know vichyssoise is traditionally served cold, however Ina said I could serve it hot . . . and so I did (minus the chive garnish I forgot).

Twas good, Michael had two bowls.  But for being something as fancy as a vichyssoise, both Michael and I thought it would be a little more “exotic”.  We had never had vichyssoise before, so neither of us had anything to compare it to.  While the soup was simmering for 30 minutes, I ordered some white truffle oil from Dean & DeLuca.  Perhaps that would jazz it up?

Bon Appetit!

2 comments on “Zucchini Vichyssoise

  1. Vichyssoise is one of my favorite soups but I’ve never made it with zucchini. I will have to try. I’ve always served mine hot, too. Maybe some creme fraich would have given it a little kick? (I know that’s not spelled right!) I enjoy the blog! Have fun!

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